In the bowl of a stand mixer, combine all of the ingredients except for the vanilla and egg whites.

With the mixer running, add the egg whites and vanilla and mix until the dough comes together into a ball.

Remove the dough from the bowl and shape into a flat disk about 1 ¼” thick if you are going to use a cookie cutter or into a log if you are going to slice and bake. Either way, wrap the dough disk or log in plastic wrap and refrigerate for at least an hour.

Once the dough is chilled, preheat oven to 375°F. If you are using a cookie cutter, roll out the dough between 2 pieces of parchment paper into about a 9” circle, cut each cookie with the cookie cutter and place onto a baking sheet lined with parchment. If you have a log, slice cookies to be about ¼” thick and place on cookie sheet.

Bake for 12 minutes, remove from oven and cool on a cooling rack. Once cool, dust with some sifted confectioner’s sugar.

2. If you're opting for spicy, add your nuts to a skillet with a tiny bit of cooking oil on medium heat. Sprinkle with a pinch of Perfection or Whoop Ass spice and toast on low for a few minutes. If you're not adding spice, you can leave these untoasted or toast without spice for a few moments for a nuttier flavor.

3. When nuts have cooled, stuff your dates each with a nut.

4. In a bowl, combine flour, rosemary, cheese, salt, and if using, Shepherd Herb blend. A tablespoon at a time, add in the melted ghee or butter and water, mixing as you add them to form a dough that's slightly crumbly, yet still holds together when you form it into a ball.

5. Divide the dough into 12 equal pieces. Form each into a ball, then flatten. Fill each with a date and wrap the dough around each, working to cover any cracks and ensuring the thickness is even all around. Roll them between your hands to smooth.

4. Bake at 400 on a baking sheet with parchment paper or that is well greased, flipping halfway through, for about 20 minutes. Serve warm, or slightly heat before serving.

4. Scoop onto a baking sheet covered in parchment paper or greased well, by the tablespoon.

5. Bake for 25 minutes.

6. While scones are cooling, add coconut butter to a small pan, then slowly add maple and almond milk until a thick, but still runny icing is formed. You can drizzle or pipe this over the scones before serving.

1. Start by pitting your dates, and placing a pan of water (about 3 cups) on to boil.

2. When water is boiling, pour carefully into a bowl with the dates and soak for one hour.

3. To make the crust, preheat oven to 350, and mix almond flour, coconut sugar, and baking powder in a medium sized bowl.

4. Melt 1 tbsp ghee on the stove, and pour into a small bowl. Mix egg into ghee, add vanilla, then pour the wet mix into the flour bowl.

5. Combine well until a sticky dough forms.

6. With your hands, form a dough ball, and place on a piece of parchment paper, and flatten like a pizza.

7. Roll out until the crust is even in thickness, about 10 inches across in size.

8. Bake on parchment paper (on a baking sheet) for 15 minutes. Set to cool.

9. Take your soaked dates, plus 2 tbsp water and blend until a paste forms in a small food processor.

10. Carefully spread the paste onto the crust, in a rectangular shape. You can trim the edges (from where it was a circle) with a knife to create a rectangular crust. They are tasty, so you can snack on those edges while making the rest ;)

11. Once the paste has been spread evenly across the crust, take pecans and fry over medium low heat in a tbsp of ghee. Sprinkle in 2 tsp Garam Masala, then drizzle in 2 tbsp honey.

12. Flip to coat and let cook for about a minute, careful not to burn. Turn off heat, allow to slightly cool, then carefully place pecans on the paste, carefully pressing. Once you have covered the paste in pecans, refrigerate to help set, then cut into 12 bars. You can freeze these to thicken the paste up a bit, or serve a little ooey gooey.

5. Toss in raisins and chopped pistachios and form a ball of dough. It may feel a little sticky, but thats okay.

6. Break dough off into small handfuls and roll into a ball. Place onto baking sheet and press down to create the shape of the bun, as these will not rise.

7. Bake for 30 minutes, until done.

8. To ice these, simply melt coconut oil and honey in a small sauce pan, mixing well. Drizzle atop buns, then sprinkle with chopped fruit and nuts. Pour an additional drizzle over the topping to secure more.

Chili Truffles

1. Add sifted cocoa powder, Chocolate Chili, agave and cocoa butter to a double boiler (you can just place the pan with the mixture on top of another pan containing water if you do not have a double boiler).

2. Stir until melted and combined well.

3. Pour into chocolate molds or a bowl and refrigerate about one hour. At this point, you can shape it into little balls or egg-shapes – whatever you like, and eat them plain or roll them in cinnamon powder or cocoa powder or topping of your choice to decorate. This is a great opportunity to play with your food!

Chocolate Chili Brownies

This is our favorite brownie recipe with our Teeny Tiny Spice Co. Chocolate Chili as an addition. You can use any basic brownie recipe and then add 2 tbs. of Chocolate Chili. That’s all there is to it, and these are sure to delight your senses and warm you from the inside out.

Garam Masala Pumpkin Pie

What can make your home feel more cozy and welcoming than a crackling fire in the fireplace and the aroma of cinnamon, clove, nutmeg and ginger emanating from your freshly baked pumpkin pie? In ancient Ayurvedic texts, Garam Masala was said to be made with the spices that warm your body. This pumpkin pie is sure to warm your body and soul.

Garam Masala Pumpkin Bread

A traditional autumn comfort food with a twist, this just might be the best pumpkin bread you have ever tasted. Luckily, this recipe makes 2 loaves, so you will have one to eat the next day after the first one is eaten hot out of the oven!